Pork tenderloin with dried fruit, roast potatoes, vegetables and butter sauce

Roast potatoes

Preparation time: 2 minutes

Vegetables

Blanch the vegetables quickly in water with salt and vinegar.

Pork tenderloin with dried fruit

Preparation time: 90 minutes

Sprinkle one side of the pork with a granola of dried fruit.
Lightly fry the meat in a pan with the liquid Clarified;Butter, take off heat, season with salt and put it in a vacuum bag with the liquid Roasted Butter, garlic and herbs.
Boil it in a thermostatic bath at 55 °C, for 60 minutes.
Cut the bag and empty it above a sieve.
Set the cooking liquid aside.

For the butter sauce
Mix the cooking fluid with lecithin and the liquid Roasted Butter.

Finishing

400 g

Roast potatoes

Serve the meat with roast potatoes, sauce and the vegetables that you coat right before serving with the Liquid Clarified Butter.

Tip

Vacuum cooking:

Thanks to this technique, the meat retains its juice so that it remains juicy and tasty and the main nutrients are preserved.
The use of liquid Roasted Butter as a finishing touch emphasises the taste and gives a caramelised, aromatic touch that penetrates into the meat, making it even more delicious

Roast potatoes